How to dry fish: several ways

If the family has an enthusiastic fisherman, sometimes the question arises - how to maintain a successful catch? The best way is to learn how to dry fish. This results in a nutritious and useful product that can be stored for a long time without any fear. To do this, do not need special devices, you can manage at home. In addition, fish of any grade and size will do. So the method is definitely convenient and necessary.

What you need to do before you properly dry the fish?

The key to the success of the whole process is careful preparation. Rinse and gut the carcass, scrape and remove the scalp. Cut or leave the whole, then thoroughly salt and leave for a couple of days. In order for the fish to become contaminated, the container for salting should not allow light and air to pass through. It is thanks to this stage that the product will be stored longer and will not allow parasites to appear. If the fish is salted with scales and viscera, a ready-made dish may have a bitter taste. After salting, you can go directly to drying. The principle of how to dry river fish, practically does not differ from the methods for marine varieties. For natural drying, the frame is made of wood, covered with gauze or glass, which does not allow insects to pass through. Located in the sun, this box allows you to cook fish in just a couple of days. Equip it if you plan to dry it quite often.

How to dry fish at home?

You can do it right in the apartment or house. The main thing is a suitable place. It is especially good if the house has a stove above which you can hang fish, but a stove is also suitable. Pull the rope or line and hang the carcasses, try not to place them too low, otherwise they will be fried. If you have a large specimen, then before sipping the fish, it is better to cut it into portions. Everything will be ready within a week.

How to dry fish as quickly as possible?

If you do not want to wait a few days, you can use the oven, special dryer or oven. An important condition is that the treatment temperature should not exceed forty degrees, otherwise everything will just be fried. Prepare the fish in the same way as before the usual drying. Lay the prepared carcasses on a baking tray and hold in the oven with the door ajar for seven hours. After heat, the fish will not dry out immediately, so it should be kept warm and well ventilated. If you plan to use an electric dryer, before drying the fish, it is enough to pickle it in salt for about six hours.

How to store fish?

After the fish has been dried, it is stored in the refrigerator, wrapped with foil or cellophane. In case of long storage, the carcass should be greased with olive oil. You can simply store it in a cool dry place, placing it in a sealed container. Carefully packaged fish lasts about ten months. But it is not worth delaying with its use, because the shelf life still affects the taste of fish, and recently dried will be much tastier than the one that lay half a year on the shelf.